Hummus with Tortilla Wedges and Vegetable Sticks :: from Do Something's FoodWise web site

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The Low GI Family Cookbook

Hummus with Tortilla Wedges and Vegetable Sticks

Ingredients

1 carrot, peeled, cut into sticks
1 Lebanese cucumber, ends trimmed, cut into sticks
1 celery stick, cut into sticks
1/2 quantity hummus
Tortilla Wedges
2 x 20cm white corn tortillas
olive oil cooking spray
Hummus
400g canned chickpeas, drained and rinsed
4 tsp tahini paste (optional)
4 tsp olive oil
2 tbsp water
1 garlic clove
1/2 tsp ground cumin
1/4 tsp paprika (optional)
1 lemon, juiced
freshly ground black pepper, to taste

Method

To make the Tortilla Wedges, preheat oven to 160°C.

Line a large over tray with non-stick baking paper.

Cut each tortilla into 8 wedges, place them on the oven tray and spray them lightly with oil.

Bake for 15 minutes or until they are lightly golden and crisp.

Cool them on the tray they will crisp better. Serve hummus accompanied by the tortilla wedges and vegetable sticks.

Place the chickpeas, tahini paste (if using), olive oil, water, garlic, cumin and paprika (if using) in a food processor and blend until well combined.

Add lemon juice to taste and process until smooth. Add enough extra water to reach desired consistency. Taste and season with pepper.

Recipes reproduced with permission from The Low GI Family Cookbook by Kaye Foster-Powell, Anneka Manning, Professor Jennie Brand-Miller and Philippa Sandall, Hachette Australia 2008.

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